Discard any clams which do not close their shells immediately upon being handled.

The night before preparing the chowder, wash the clams in several waters, then place them in a plastic bag. Put the bag(s) of clams in the freezer overnight. Next morning, take the clams from the freezer and set in the sink. Allow ½ hour for clams to open their shells. Hasten the process by running cold water over the clams.

When the shells are open, slip a paring knife inside and cut the muscles. Shuck the clams and discard the shells. Chop up the clams finely and save the juice in the process.

Dice the onions and add them to the clams. In a large saucepan, add enough water to boil the potatoes. When cooked, remove the potatoes and mash thoroughly. Add the mashed potatoes to the clams.

Heat the quart of milk just short of boiling and add to the clams, onions, and potatoes. Pour it all into a soup pot and simmer. Add salt and pepper to taste and one tablespoon of butter. Serve piping hot.